Browned butter. It is glorious. It’s a perfect taste for fall. Oh, who am I kidding? It’s perfect anytime of the year. But I thought it paired well with butterscotch chips for a fall treat.
You could certainly make these bars with chocolate chips, white chips, or any flavor of chips, really. They are versatile. They are also super easy to throw together and don’t have hardly any ingredients.
Browned Butter Butterscotch Bars, slightly adapted from Bakerita
- 1 cup (2 sticks) salted butter
- 2 cups dark brown sugar, packed (light brown sugar would work as well)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 bag (11 oz.) butterscotch chips*
- Preheat oven to 350F. Line an 13×9 inch pan with aluminum foil or parchment paper OR spray with cooking spray and set aside.
- Place butter in a medium sauce pan and heat over medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process takes about 2-4 minutes. Watch carefully so it doesn’t burn. Remove from the burner and transfer into a bowl and allow it to cool for a few minutes by sticking it in the fridge or freezer.
- Add the brown sugar to the browned butter and mix to combine. Add the egg and vanilla and beat for 3 minutes to make it nice and fluffy. Add the flour and stir until just combined, taking care not to over-mix. Fold in the butterscotch chips. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
- Bake for 20-25 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- * You could swap out the butterscotch chips for any other flavor.
Beat your eggs and butter until the batter is nice and fluffy like on the left. Add your flour and don’t over mix, if anything, mix it in by hand.
Before and after.
I thought this view kind of shows how gooey and soft they are in the middle. The outside is crisp so you really get the best of both!
Enjoy this treat!